I must be sick. Over the last month I have been cooking. Not like, toast and microwavable nuggets cooking, like real chop-up-the-veggies and use the oven cooking. I don’t know what’s come over me, but I’ve come home from work a few times in one week and started slaving away in the kitchen like I’m Donna Reed.
I made a huge Mexican feast one night and I did not even use canned beans or instant Spanish rice! Do you know how long it takes to cook dried beans and real Spanish rice??? A long-ass time! It was delicious though, so I guess it was worth the time it consumed; I felt incredibly accomplished when I finished eating and Husband did the dishes.
We order most of our groceries online from Fresh Direct, and have them delivered to our door because we are real New Yorkers, and real New Yorkers get everything delivered. (Also, it’s actually a little cheaper to get them online, and it’s worth having someone else carry all your groceries up four flights of stairs!). The one problem with online grocery shopping is not being able to see the immense pile of groceries flowing over your virtual shopping cart.
It is too easy to just “click, click, click” away, and end up with items you will never actually eat. I try to avoid over shopping by keeping a list on the fridge that I update anytime I notice we are out of something, or need something specific. That way, when it’s time to order more, I have an exact list to follow. Although, somehow, those sneaky little “On Sale Summer Clearance Fresh Super Cheap Items” advertisements always overpower my list and I still end up with 36 bottles of seltzer water at my door the next day.
The most recent order I made, I “accidently” bought 2 pounds of squash. I like squash, but really, what the hell was I thinking buying 2 pounds of squash and nothing else to compliment it? It wasn’t like I had a squash recipe idea in mind.
Eventually, the dreaded end-of-edible-groceries-in-the-fridge-time came, and all that was left was the squash and a few random ingredients. I decided to google a recipe for squash casserole….hoping we’d have enough to make something work.
I ended up combining about 3 different recipes, picking and choosing the ingredients we had, and invented my own casserole recipe. Because casseroles (like soup, sandwiches, and salads) are the kind of dishes you can just add random ingredients too, and they will still turn out decent. I half followed each casserole recipe, threw in a few of my own ideas, and came up with a pretty yummy dish.
First, I sliced the all the squash and boiled the slices until they were tender.
Next, I drained the water and mashed all the squash slices with my potato masher.
Third, I added about a cup of milk, about a cup of vegetable broth, and a couple handfuls of shredded parmesan to the mashed squash.
After this, I beat one egg, and added it with some of my favorite seasonings to the mixture.
Then, I coated a casserole dish with olive oil and put the casserole mixture in the dish.
I topped off the casserole with 3 different toppings because I couldn’t decide which would taste butter. On one third I used crushed croutons, another third I used crushed tortilla chips, and on the last third I used some left over crumbled cornbread.
I cooked the casserole on 375 degrees for about 35 minutes, and tada!
Just call me Hilarie Crocker.
I don’t know what’s come over me, but I hope this cooking phase doesn’t last too long…I’d hate for Husband to lose his touch.